Description
Crisp, tangy, and full of flavor, these pickled brussel sprouts make the perfect snack, side, or cocktail garnish. Easy to prepare and endlessly customizable!
Ingredients
Scale
- 1 lb fresh brussel sprouts, trimmed
- 2 cups white vinegar (or apple cider vinegar)
- 2 cups water
- 2–3 garlic cloves, smashed
- 1 tbsp mustard seeds
- 1 tbsp sugar
- 2 tbsp pickling salt (or kosher salt)
- 1 tsp red pepper flakes (optional)
- Fresh dill sprigs or 1 tbsp dill seeds
- Optional: peppercorns, bay leaves, onion slices
Instructions
- Trim and clean brussel sprouts. Cut large ones in half.
- Blanch sprouts in boiling water for 3–4 minutes, then transfer to an ice bath.
- In a saucepan, combine vinegar, water, salt, sugar, garlic, dill, and spices. Bring to a boil until dissolved.
- Pack cooled sprouts into sterilized jars with garlic and dill.
- Pour hot brine over sprouts, leaving ½ inch headspace.
- Seal jars, let cool, and refrigerate.
- Allow to pickle for at least 24–48 hours before enjoying.
Notes
- For spicier sprouts, add more chili flakes or jalapeños.
- Refrigerator pickles last up to 2 months. For long-term storage, process jars in a water bath.
- Best flavor develops after 1 week of pickling.
Nutrition
- Serving Size: ½ cup
- Calories: 45kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g